Pasta and Lentil Soup Recipe (2024)

Last Modified: January 2, 2024 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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We have been making a pasta and lentil soup recipe for many years. I started making it when my kids were little because it reminded me of my childhood. My mother made something similar around the holidays. The kids like the soup because it has pasta in it. I like it because it has lentils (Affiliate Link). It's a win-win for everyone. This lentil soup recipe is super easy and can be cooked in a Dutch oven (Affiliate Link) during the week or for a Sunday night dinner. Read on and try it tonight!

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Pasta and Lentil Soup Recipe Ingredients:
Pasta and Lentil Soup Recipe Instructions:
Type of pasta you can use
Can I make this pasta and lentil recipe with gluten-free pasta?
How long can I keep this pasta and lentil soup recipe after it is cooked?
Reveal
Pasta and Lentil Soup Recipe Card

To change it up a bit, this year, I added spinach and replaced the type of pasta. It was a huge hit. I particularlylike making this dish on the cooler nights because it keeps you nice and warm and is very filling.

Pasta and Lentil Soup Recipe Ingredients:

1 cup dried green lentils (Affiliate Link)
6 tablespoon olive oil (Affiliate Link)
½ cup ham, cut into small cubes
1 medium onion, finely chopped
One stick of celery, finely chopped
1 carrot, finely chopped
9 cups chicken broth
⅛ teaspoon dried sage
¼ teaspoon dried thyme (Affiliate Link)
salt and freshly ground black pepper
2 cups Cavatelli pasta (use can use gluten-free or regular pasta)
1 10 oz box of frozen spinach

Pasta and Lentil Soup Recipe Instructions:

Step 1: Clean and soak the lentils (Affiliate Link) for 20 minutes.

Step 2: Cook the frozen spinach, let it cool, and press to remove excess liquid. Then, set aside. Be sure to gather and prep all the ingredients. Cut ½ cup ham into small cubes. Then, finely chop one medium onion and set aside. Then, finely chop one celery stick. Now, Cut the carrot into finely chopped pieces.

Step 3: In a large cast iron Dutch oven (Affiliate Link), heat the oil. Sauté the cubed ham for 2—3 minutes.

Step 4: Add the onion and cook gently until it softens. This will take about 5 minutes or less.

Step 5: Add in the celery and carrot, and cook for 5 minutes more, stirring often.

Step 6: Add the cleaned and drained lentils (Affiliate Link) to the pot and stir to coat. You should have enough fat in the pot to coat the lentils (Affiliate Link) well.

Step 7: Pour in the broth and the dried herbs, and bring the soup to the boil. Cook over moderate heat for about 30-45 minutes or until the lentils (Affiliate Link) are tender. Add salt and pepper to taste.

Step 8: Add pasta (gluten-free or regular) and cook it until it is done. Depending on the pasta brand, it can range from 8 minutes to 11 minutes.

Step 9: Now add the drained spinach and stir and cook for about 3 minutes. You can also use fresh super greens mix (4 cups) at this point if you don't have time to cook the frozen spinach.

Allow the soup to stand for a few minutes before serving.

Type of pasta you can use

You can use a variety of pasta for this dish. The trick is to make sure it is small and not too large. Below are some I suggest.

Fusilli (Affiliate Link) pasta
Ditalini (Affiliate Link) pasta
elbow (Affiliate Link) pasta
shell (Affiliate Link) pasta

Can I make this pasta and lentil recipe with gluten-free pasta?

ABSOLUTELY! I do it all the time. I just made it the other day with a gluten-free Ditalini (Affiliate Link) pasta.

How long can I keep this pasta and lentil soup recipe after it is cooked?

The soup holds up well in the refrigerator. It will last about three days in the refrigerator. Everyone loves it, and it doesn't last that long.

**AD**

Reveal

Doesn't it look yummy? This pasta and lentil soup recipe is so hard and great for leftovers. I hope you and your family enjoy the recipe. Note:Add extra broth when reheating if you want it to be a soup again.

Well, there you have it. If you wish to rate it or print out the recipe, please do so here. I would love the feedback.

Visit our other soup recipes:

Chicken Soup with Shells and Vegetables
Chicken, Sweet Potatoes, Bean Stew Recipe
Chicken Artichoke Soup Recipe
Beef Stew with Carrots Recipe

Pasta and Lentil Soup Recipe Card

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Ingredients

1 cup dried green lentils
6 tablespoon olive oil
½ cup ham, cut into small cubes
1 medium onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
9 cups chicken broth
⅛ teaspoon dried sage
¼ teaspoon dried thyme
salt and freshly ground black pepper
2 cups Cavatelli pasta
1 10 oz box of frozen spinach

Instructions

Clean and soak the lentils for 20 minutes.
Cook the frozen spinach, let it cool, and press to remove excess liquid. Then, set aside. Be sure to gather and prep all the ingredients. Cut ½ cup ham into small cubes. Then, finely chop one medium onion and set aside. Then, finely chop one celery stick. Now, Cut the carrot into finely chopped pieces.
In a large cast iron dutch oven, heat the oil. Sauté the cubed ham for 2—3 minutes.
Add the onion and cook gently until it softens. This will take about 5 minutes or less.
Add in the celery and carrot, and cook for 5 minutes more, stirring often.
Add the cleaned and drained lentils to the pot and stir to coat. You should have enough fat in the pot to coat the lentils well.
Pour in the broth and the dried herbs, and bring the soup to the boil. Cook over moderate heat for about 30-45 minutes or until the lentils are tender. Add salt and pepper to taste.
Add pasta (gluten-free or regular) and cook it until it is done. Depending on the pasta brand, it can range from 8 minutes to 11 minutes.
Now add the drained spinach and stir and cook for about 3 minutes. You can also use fresh super greens mix (4 cups) at this point too, if you don't have time to cook the frozen spinach.
Allow the soup to stand for a few minutes before serving.

Calories

420

17%

Fat

16 g

24%

Saturated

3.2 g

15%

Carbs

48 g

16%

Protein

19 g

Fiber

5.0 g

20%

Sugar

8.2 g

Sodium

947 mg

39%

Trans fat

0.0 g

Cholesterol

16 mg

5.3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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